WO2023077876A1 - Procédé d'enzymolyse légère de poulet et application d'enzymolysat de celui-ci dans des aliments pour chiens - Google Patents

Procédé d'enzymolyse légère de poulet et application d'enzymolysat de celui-ci dans des aliments pour chiens Download PDF

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Publication number
WO2023077876A1
WO2023077876A1 PCT/CN2022/107733 CN2022107733W WO2023077876A1 WO 2023077876 A1 WO2023077876 A1 WO 2023077876A1 CN 2022107733 W CN2022107733 W CN 2022107733W WO 2023077876 A1 WO2023077876 A1 WO 2023077876A1
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WO
WIPO (PCT)
Prior art keywords
chicken
enzymatic hydrolysis
enzymolysis
protease
hydrolysis method
Prior art date
Application number
PCT/CN2022/107733
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English (en)
Chinese (zh)
Inventor
汪迎春
任阳
周宪河
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上海福贝宠物用品股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by 上海福贝宠物用品股份有限公司 filed Critical 上海福贝宠物用品股份有限公司
Publication of WO2023077876A1 publication Critical patent/WO2023077876A1/fr
Priority to US18/223,582 priority Critical patent/US20230363411A1/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/10—Animal feeding-stuffs obtained by microbiological or biochemical processes
    • A23K10/14—Pretreatment of feeding-stuffs with enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K10/00—Animal feeding-stuffs
    • A23K10/20—Animal feeding-stuffs from material of animal origin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23K—FODDER
    • A23K50/00—Feeding-stuffs specially adapted for particular animals
    • A23K50/40—Feeding-stuffs specially adapted for particular animals for carnivorous animals, e.g. cats or dogs
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/01—Bacteria or Actinomycetales ; using bacteria or Actinomycetales
    • C12R2001/07—Bacillus
    • C12R2001/125—Bacillus subtilis ; Hay bacillus; Grass bacillus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
    • C12R2001/00—Microorganisms ; Processes using microorganisms
    • C12R2001/645—Fungi ; Processes using fungi
    • C12R2001/66—Aspergillus
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y304/00—Hydrolases acting on peptide bonds, i.e. peptidases (3.4)
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/87—Re-use of by-products of food processing for fodder production

Definitions

  • the invention relates to pet feed, in particular to a mild enzymatic hydrolysis process of chicken breast meat and the application of the enzymatic hydrolysis product in dog food.
  • aquatic products and livestock meat are selected as the main ingredients. Adding protease for enzymolysis to form an enzymolysis solution, adding model auxiliary materials to the enzymolysis solution, emulsifying and curing at the same time, sterilizing the emulsified and matured semi-liquid meat slurry to form a finished meat slurry.
  • This method can obtain meat enzymatic hydrolyzate, but since it is necessary to add model auxiliary materials such as egg yolk powder, lecithin, methionine, arginine, starch, etc., it is matured at a high temperature of 75-125°C and sheared on a high-speed shear emulsifier.
  • the emulsification is homogeneous, the operation is complicated, and the whole process takes a long time, consumes a lot of energy, and costs a lot.
  • the Chinese patent with application number 201710680699.4 discloses a method for preparing semi-liquid proteolytic hydrolyzed meat slurry for dogs and cats). Heating in a reactor at 100°C for 30 minutes, steaming and slaking, cooling with water to 50-60°C, adding NaOH to adjust the pH to 7.0-7.5, adding mixed protease, and reacting at constant temperature for 5-6 hours to obtain an enzymolysis solution.
  • the operation procedure of the method is complicated, and it needs to be aged at high temperature, cooled by water, and the constant temperature reaction lasts for 5-6 hours. The whole process takes a long time, has high energy consumption and high cost.
  • the Chinese patent with the application number 201810484076.4 discloses a puffed feed for dogs and cats with enzymatic hydrolyzed meat as the main raw material and its preparation method. After the fresh meat is matured in the reactor at 100°C for 30 minutes, the temperature is cooled to 50-60°C, and the The mixed protease continues to hydrolyze for 5-6 hours, and the whole process takes a long time, consumes a lot of energy, and costs a lot.
  • NaOH needs to be added to adjust the pH of the system, and another chemical substance is introduced. From the perspective of food safety, the introduction of chemical substances is unsafe.
  • the Chinese patent application number 201110175855.4 discloses a method for preparing chicken protein enzymatic hydrolyzate and the prepared chicken protein enzymatic hydrolyzate. Crush the washed fresh chicken pieces, add water to immerse, cook at 80-100°C for 15-30min, cool to 50-55°C, adjust the pH value to 6.8-7.2, add protease, and enzymolyze 2 at 50-55°C -3h, the whole process takes a long time, high energy consumption and high cost.
  • the purpose of the present invention is to provide a mild enzymatic hydrolysis process of chicken breast meat and the application of the enzymatic hydrolysis product in dog food.
  • the palatability of the dog food prepared by the method of the invention is significantly improved, and the method has few procedures, short production cycle, low energy consumption and low cost.
  • the invention provides a chicken enzymolysis method, comprising the following steps:
  • step S2 Stir the chicken preheated in step S1, heat up to 40-65°C, and add protease for enzymatic hydrolysis;
  • step S3 Warm up the enzymatic hydrolysis product in step S2 to 85-100° C. and keep it warm to terminate the enzymatic hydrolysis reaction;
  • the protease is a composite flavor protease, and the composite flavor protease includes an exoprotease produced by fermentation of Aspergillus oryzae and an endoprotease produced by fermentation of Bacillus subtilis.
  • the pH is maintained at 5.5-7.0.
  • the enzymatic hydrolysis time is 10-60 minutes.
  • Set the enzymatic hydrolysis time to 10-60 minutes, mainly based on the flavor and fluidity of the enzymatic hydrolyzate.
  • the enzymatic hydrolyzate is to be added to dog food as a raw material.
  • the enzymatic hydrolysis time is lower than this value, the fluidity is too high. Poor, the enzymatic hydrolysis time is higher than this value, the hydrolysis degree is too high, the flavor will become bitter, and the water content is too much, so it is not suitable for the production of dog food.
  • step S3 the heat preservation time is 10-30min.
  • step S1 in step S1, in terms of mass ratio, the ratio of chicken: compound flavor protease is 1000:0.5-1000:8.
  • the mass ratio of the chicken to water is 1.5-6.
  • the mass ratio of the exoprotease to the endoprotease is 2:5-7:4.
  • the chicken is preferably chicken breast.
  • Described water is distilled water.
  • the application of the chicken enzymatic hydrolysis method in the prepared dog food also belongs to the protection scope of the present invention.
  • the present invention has the following beneficial effects:
  • the compound flavor protease in the preparation method of the present invention is compounded by polypeptide exoprotease and endoprotease.
  • Endoprotease can promote the dissolution of chicken breast protein, and can only hydrolyze the protein into small molecular peptides, which contain some hydrophobic amino acids and have a bitter taste.
  • Polypeptide exoprotease gradually degrades amino acid residues from the amino or carboxyl terminal of the protein to reduce the bitterness.
  • the product of the chicken breast meat hydrolyzed by the compound flavor protease has no bitter taste and is suitable for the production of dog food.
  • Step 1 Thaw the chicken, process the raw meat into small pieces through a meat grinder, then transfer it to a reaction kettle, add a certain amount of water and heat up to preheat, and keep the pH at 5.5-7.0.
  • Step 2 When the stirring is rotatable, turn on the stirring and keep running, raise the temperature to 40-65°C and keep it warm.
  • Step 3 adding protease to hydrolyze the chicken breast for 10-60 minutes.
  • Step 4 Heat up to 85-100° C. and keep warm for 10-30 minutes to terminate the enzymatic hydrolysis reaction.
  • the compound flavor protease includes the exoprotease produced by the fermentation of Aspergillus oryzae and the endoprotease produced by the fermentation of Bacillus subtilis.
  • the degree of hydrolysis of the chicken breast meat is 25.04%, and the enzymatic hydrolysis has a strong aroma of cooked chicken without bitterness.
  • Example 2 The difference between this Comparative Example 2 and Example 2 is that the protease used is liquid alkaline protease. Under this condition, the degree of hydrolysis of chicken breast meat is 31.58%, but the enzymatic hydrolysis product has a medium-strength bitter taste and is too thin.
  • Example 2 The difference between this comparative example and Example 2 is that the protease only uses the exoprotease produced by the fermentation of Aspergillus oryzae. Under this condition, the degree of hydrolysis of the chicken breast meat is 14.58%, but the enzymatic hydrolysis product is relatively thick and has no fluidity.
  • Example 2 The difference between this comparative example and Example 2 is that the protease only uses the endoprotease produced by the fermentation of Bacillus subtilis. Under this condition, the degree of hydrolysis of chicken breast meat is 41.16%, but the enzymatic hydrolysis product has a strong bitter taste and is too thin.
  • Example 2 The difference between this comparative example and Example 2 is that the protease used is powdered protease. Under this condition, the degree of hydrolysis of chicken breast meat is 27.58%, but the enzymatic hydrolysis product has a moderate bitter taste and is relatively thin.
  • Example 2 The difference between this comparative example and Example 2 is that the enzymolysis temperature is 35° C., under this condition, the degree of hydrolysis of the chicken breast meat is 14.39%, but the enzymolysis product has no bitter taste, is thick and has no fluidity.
  • Example 2 The difference between this comparative example and Example 2 is that the enzymatic hydrolysis time is 2 hours. Under this condition, the degree of hydrolysis of the chicken breast meat is 54.74%, but the enzymatic hydrolysis product has no bitter taste, is too thin, and is watery.
  • Embodiment 8 palatability effect comparative verification
  • test dogs enter the cage in the double basin, and within 1-2 minutes, select the group that eats first by smell.
  • test results show that the palatability of the dog food of the 10% chicken breast hydrolyzate group prepared in Example 7 is significantly better than that of the 10% chicken breast hydrolyzate group dog food prepared in Comparative Example 7.

Abstract

L'invention concerne un procédé d'enzymolyse légère de poulet comprenant les étapes suivantes : S1 : le traitement de poulet pour obtenir de petits morceaux, le transfert des petits morceaux dans une cuve de réaction, l'ajout d'eau et le préchauffage ; S2, l'agitation du poulet préchauffé à l'étape S1, l'élévation de la température à 40 à 65 °C, et l'ajout d'une protéase pour l'enzymolyse ; et S3, le chauffage du produit soumis à l'enzymolyse à l'étape S2 à 85 à 100 °C, le maintien de la température et la fin de la réaction d'enzymolyse. La protéase est une flavourzyme composite comprenant de l'exopeptidase générée par la fermentation d'Aspergillus oryzae et de l'endopeptidase générée par Bacillus subtilis. L'enzymolysat de poulet préparé à partir du procédé peut être utilisé pour préparer des aliments pour chiens.
PCT/CN2022/107733 2021-11-02 2022-07-26 Procédé d'enzymolyse légère de poulet et application d'enzymolysat de celui-ci dans des aliments pour chiens WO2023077876A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US18/223,582 US20230363411A1 (en) 2021-11-02 2023-07-19 Enzymolysis process of chicken and application of enzymatic hydrolysate thereof in dog food

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CN202111289378.4A CN113973981A (zh) 2021-11-02 2021-11-02 鸡肉轻度酶解工艺及其酶解产物在犬粮中的应用
CN202111289378.4 2021-11-02

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US18/223,582 Continuation US20230363411A1 (en) 2021-11-02 2023-07-19 Enzymolysis process of chicken and application of enzymatic hydrolysate thereof in dog food

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US (1) US20230363411A1 (fr)
CN (1) CN113973981A (fr)
WO (1) WO2023077876A1 (fr)

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Publication number Priority date Publication date Assignee Title
CN113973981A (zh) * 2021-11-02 2022-01-28 上海福贝宠物用品股份有限公司 鸡肉轻度酶解工艺及其酶解产物在犬粮中的应用

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JP2008301779A (ja) * 2007-06-08 2008-12-18 Iris Ohyama Inc ペットフード
CN102283398A (zh) * 2011-06-27 2011-12-21 山东中科凤祥生物工程有限公司 一种鸡肉蛋白酶解液的制备方法及制备的鸡肉蛋白酶解液
CN108684967A (zh) * 2018-05-19 2018-10-23 辽宁海辰宠物有机食品有限公司 一种以酶解肉类为主原料的犬猫流质湿粮及其制备方法
CN108703255A (zh) * 2018-05-19 2018-10-26 辽宁海辰宠物有机食品有限公司 一种用于宠物食品的液态酶解肉类风味剂及其制备方法
CN108813190A (zh) * 2018-06-18 2018-11-16 李宝安 一种双膨化生物酶解宠物饲料的制备工艺
CN113973981A (zh) * 2021-11-02 2022-01-28 上海福贝宠物用品股份有限公司 鸡肉轻度酶解工艺及其酶解产物在犬粮中的应用

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CN105192338A (zh) * 2014-06-30 2015-12-30 上海翼邦生物技术有限公司 一种液态鸡肝味犬粮风味剂的制备方法
CN105707405B (zh) * 2016-03-15 2019-11-19 广东厨邦食品有限公司 鸡肉鲜味肽及其制备方法与应用
CN111642728B (zh) * 2020-06-30 2022-08-23 广东百味佳味业科技股份有限公司 一种高厚味鸡肉粉的制备方法及应用

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2008301779A (ja) * 2007-06-08 2008-12-18 Iris Ohyama Inc ペットフード
CN102283398A (zh) * 2011-06-27 2011-12-21 山东中科凤祥生物工程有限公司 一种鸡肉蛋白酶解液的制备方法及制备的鸡肉蛋白酶解液
CN108684967A (zh) * 2018-05-19 2018-10-23 辽宁海辰宠物有机食品有限公司 一种以酶解肉类为主原料的犬猫流质湿粮及其制备方法
CN108703255A (zh) * 2018-05-19 2018-10-26 辽宁海辰宠物有机食品有限公司 一种用于宠物食品的液态酶解肉类风味剂及其制备方法
CN108813190A (zh) * 2018-06-18 2018-11-16 李宝安 一种双膨化生物酶解宠物饲料的制备工艺
CN113973981A (zh) * 2021-11-02 2022-01-28 上海福贝宠物用品股份有限公司 鸡肉轻度酶解工艺及其酶解产物在犬粮中的应用

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US20230363411A1 (en) 2023-11-16

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